Four Seasons. One Lifestyle.
Created by: Chef Keith Snow
Descriptions:
Spinach is a delicious vegetable with many uses, try this recipe.
Ingredients:
1 lb. spinach, torn into bite-sized pieces
1 med. red onion, thinly sliced
1 can mandarin oranges, drained
1/2 cup almonds
Directions:
Combine ingredients and serve with desired dressing, I suggest an Asian style dressing
Created by: Chef Keith Snow
Description:
this simple stir-fry is perfect for late spring when local asparagus are plentiful. Very easy to prepare and delicious to eat.
Ingredients:
1 lb. boneless chicken breasts, cut in thin strips
1 Tbs. oil
1 tsp. ginger
1/4 cup blanched almonds
2 cups frozen mixed vegetables, thawed
1/2 cup chicken stock
1 Tsp. sherry
3 Tbs. soy sauce
1 Tbs. cornstarch
3/4 lb. fresh asparagus pieces
Directions:
1. Heat oil in a heavy nonstick skillet or wok over medium high heat. SautΓ© chicken 3-5 minutes until golden.
2. Stir in ginger, almonds and vegetables and stir fry another 3-4 minutes.
3. Combine stock, sherry, soy sauce and cornstarch in a bowl. Stir into skillet until mixture thickens. Fold in asparagus, serve.
Recipe By: Tia Maria Bednar
Description:
These peanut butter balls are easy to make and a sure hit with kids. Healthy ingredients abound: dried fruit, flax seeds, coconut, oats, and peanut butter. Give them a try! Tia’s recipe is amazing..these are so good…and soo healthy.
Ingredients:
1 cup organic peanut butter
1/4 cup honey
2 cup whole rolled oats
1/2 cup ground raw oats
3 tbs organic golden flax seeds, ground
1 cup dried fruit such as raisins, cranberries, cherries, apricots
1 cup organic coconut flakes
1 tsp vanilla extract
1/2 cup sunflower seeds
1/2 cup ground almonds
1/4 cup pure olive oil
Directions:
1. Place all ingredients in a large work bowl except peanut butter and honey.
2. In a small pot, heat peanut butter and honey until they become very viscous or flowing.
3. Dump wet ingredients on dry, then mix well with a spoon.
4. Mold into balls the size of a golf balls. Keep in air tight container in fridge for best results.
Chef’s Note: Be sure to use organic peanut butter or Valencia peanut butter which is low in pesticide residue. Also, be sure nuts and dried fruit are fresh. These peanut butter balls are great for hiking or a natural snack for kids.
Did you think pesto was just basil and pine nuts? Learn how to create a unique winter time pesto from kale and almonds. Pretty tasty stuff…great in soups too!…
Created By: Chef Keith Snow
Description:
Healthy blueberry coconut smoothie with almonds and raw milk.
Ingredients:
1/2 cup blueberries
1/4 cup coconut flakes organic, unsweetened
1 tbs sliced almonds
2 cups raw milk or whole milk or soy milk for vegetarians
ice cubes (optional)
Directions:
1. Add everything to a container… Blend with immersion blender or regular blender. Chill and enjoy!
Simple and healthy way to get some nutrition into your kids. Almonds provide Omega 3’s, chicken provides protein and yogurt is a great source of calcium. Very tasty too!…
Created By: Chef Keith Snow
Description:
This is a delicious and healthy twist on the classic chicken salad.
Ingredients:
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1 Hass Avocado
1 cup diced Poached Chicken
2 tbs minced celery
1/2 Shallot, minced
1/2 teaspoon Dijon Mustard
3 tbs Creme Fraiche (as a substitute for Mayonnaise)
2 tbs Sliced almonds
pinch Harvest Eating House Seasoning (to taste)
Directions:
1. Cut Avocado in half. Remove pit and discard. Scoop out each half and chop into small pieces. As seen in the video, cut a small slice off the back of each half of the avocado, so they will sit in place and be used as little “bowls”.
2. Combine all ingredients in a mixing bowl. Fold carefully to incorporate but not mash all ingredients.
To serve: scoop large portions into each empty avocado half.
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Ancho pesto is just another example of a non-classic pesto recipe. You can add other chilies to make it unique, but be sure to toast the almonds and sesame seeds to bring out the delicious nutty flavors. This ancho pesto is the perfect topper for a citrus cumin marinated salmon fillet that is grilled….
